How to Grill Lamb Chops on Charcoal

lamb chops

🥗Healthier: chicken breasts

💰Cheaper: pork chops

Chicken is lower in fat, while pork is often more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more shelf-stable and cost-effective.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, while vinegar is often cheaper.

Season lamb chops with a little bit of olive oil as a binder, kosher salt, fresh pepper, garlic powder, cumin, fresh oregano, and fresh thyme.

Mix the seasonings into the lamb chops and let them sit for at least 30 minutes to allow flavors to come together, up to overnight.

Prepare the grill by using large lump charcoal and a couple pieces of wood blocks (series and maple), ensuring smooth airflow by clearing out ash from the grill.

Light the coals and aim for a stable temperature of about 500°F.

Once the coals are lit, place the grates on the grill and let them warm up before adding the meat.

Place lamb chops on the grill, avoiding the hot spot in the center, and listen for a sizzle to indicate the grates are hot.

Flip the lamb chops every minute to prevent burning, closing the lid between flips.

After about four minutes, check the lamb chops for doneness using the palm test: thumb and index finger for rare, middle finger for medium rare, and so on.

Pull the lamb chops off the grill when they reach the desired doneness, which should be medium rare with a pink center.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary